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Jan 23rd, 2013
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Etouffee #12337039
07/13/17 12:22 PM
07/13/17 12:22 PM
Joined: Sep 2014
Posts: 1,784
Carthage Tx
T
TroyKing Online content OP
Extreme Angler
TroyKing  Online Content OP
Extreme Angler
T

Joined: Sep 2014
Posts: 1,784
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My wife loves a good crawfish or shrimp etouffee, (the tomato based kind)...the restaurants around us no longer have it on there menus so I thought I'd make her some...y'all have a good recipe I can try?


The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?
Re: Etouffee [Re: TroyKing] #12337109
07/13/17 01:14 PM
07/13/17 01:14 PM
Joined: Oct 2006
Posts: 53,836
White Settlement, TX.
Bigbob_FTW Online content
Big Sprocket Bob
Bigbob_FTW  Online Content
Big Sprocket Bob

Joined: Oct 2006
Posts: 53,836
White Settlement, TX.



Re: Etouffee [Re: TroyKing] #12337136
07/13/17 01:27 PM
07/13/17 01:27 PM
Joined: Feb 2009
Posts: 34,990
San Antonio
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Kattelyn Online content
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Kattelyn  Online Content
TFF Guru
K

Joined: Feb 2009
Posts: 34,990
San Antonio
Crawfish or shrimp etouffee.

2 pounds crawfish tails or shrimp
1 cup oil
3/4 cup flour
1 and 1/2 cup chopped yellow onions
1/4 cup chopped celery
1/3 cup garlic, finely minced
2/3 cup chopped green pepper
1/4 cup butter
1/2 cup tomato paste
2 cups chicken broth
3 cups water
2 chicken flavored bouillon cubes
2 tsp salt
2 tsp black pepper
1 tsp Tabasco pepper sauce (more if you like)
1 tsp paprika
In a large, preferably cast iron, skillet make roux by stirring oil and flour over low to medium heat. When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers. Saute for 5 minutes. In another skillet, melt the butter and add tomato paste. Saute until smooth and thick, about 5 minutes. Add to roux mixture. Pour in the broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add the crawfish tails 5 minutes before serving. Serve with rice and french bread.

This is copied down exactly how my aunt north of Beaumont made it.

Re: Etouffee [Re: Kattelyn] #12337166
07/13/17 01:45 PM
07/13/17 01:45 PM
Joined: Sep 2014
Posts: 1,784
Carthage Tx
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TroyKing Online content OP
Extreme Angler
TroyKing  Online Content OP
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Joined: Sep 2014
Posts: 1,784
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Thanks y'all looks great!


The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?
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